Prep Time:
45 mins
Cook Time:
15 mins
Additional Time:
3 hrs
Total Time:
4 hrs
Servings:
9
Yield:
9 croissants
Ingredients
Directions
Gather the ingredients.
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Pour water into a bread machine pan; add flour. Sprinkle milk powder over flour. Place sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and place yeast in the indent. Run the bread machine on the basic dough setting.
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Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3×5-inch rectangle on the waxed paper; wrap and chill until ready to use.
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Remove butter from the refrigerator and allow to soften while you roll out dough. Turn dough out onto a lightly floured surface; roll into a 8×12-inch rectangle. Place butter on half of the dough, leaving a 1/2-inch border of dough on 3 sides. Fold the other half of dough over butter and press the edges firmly to seal.
Rolled dough with a butter layer for making pain au chocolat.
Roll the dough out to a 6×14-inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover dough loosely with plastic wrap and refrigerate for 20 minutes.
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Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6×14-inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
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Repeat step 5, then chill the dough for 30 minutes.
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In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
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Roll dough out into a 12×21-inch rectangle. Cut dough into thirds in both directions, to make 9 rectangles. Divide chocolate among the rectangles. Lightly brush egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate; press the edges together to seal.
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Place the croissants onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
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Preheat oven to 400 degrees F (200 degrees C). Brush the top of the pastries with the remaining egg yolk mixture.
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Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer croissants to wire racks. Serve warm or at room temperature.
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Nutrition Facts (per serving)
| 1326 | Calories |
| 78g | Fat |
| 153g | Carbs |
| 16g | Protein |
In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
Roll dough out into a 12×21-inch rectangle. Cut dough into thirds in both directions, to make 9 rectangles. Divide chocolate among the rectangles. Lightly brush egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate; press the edges together to seal.
Place the croissants onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Brush the top of the pastries with the remaining egg yolk mixture.
Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer croissants to wire racks. Serve warm or at room temperature.
Nutrition Facts (per serving)
| 1326 | Calories |
| 78g | Fat |
| 153g | Carbs |
| 16g | Protein |
